Description
This Slow Cooker Lasagna Soup is a comforting and hearty blend of ground beef, fresh herbs, marinara sauce, and broken lasagna noodles simmered to perfection. Topped with a creamy mixture of ricotta, mozzarella, and parmesan cheese, it’s a cozy meal that combines the flavors of classic lasagna into a warm, rustic soup perfect for any occasion.
Ingredients
Scale
Meat and Aromatics
- 1 pound lean ground beef
- ½ cup yellow onion, diced
- 3 cloves garlic, minced
Liquids and Sauces
- 4 cups beef broth
- 24 ounces marinara sauce
Herbs & Seasonings
- 1 tablespoon fresh basil, chopped (plus more for garnish)
- 1 tablespoon fresh parsley, chopped
- 1 ½ teaspoons fresh oregano, chopped
- ¾ teaspoon fresh rosemary, chopped
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Pasta
- 8 ounces uncooked lasagna noodles, broken into pieces
Greens
- 2 cups baby spinach
Cheeses
- 1 cup ricotta cheese
- ½ cup mozzarella cheese, shredded
- ¼ cup parmesan cheese, grated
Instructions
- Brown the beef: In a skillet over medium heat, brown the lean ground beef until fully cooked.
- Sauté aromatics: Add the diced yellow onion and minced garlic to the skillet with the beef and cook for 3-5 minutes until the onions become translucent and fragrant.
- Transfer to slow cooker: Drain excess fat from the skillet, then transfer the browned beef, onions, and garlic to the slow cooker.
- Add liquids and seasonings: Pour in the beef broth and marinara sauce. Stir in fresh basil, parsley, oregano, rosemary, red pepper flakes, kosher salt, and black pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the soup is bubbling vigorously.
- Cook noodles: Add the broken lasagna noodles to the slow cooker, stir well, cover, and cook for another 20-30 minutes until the noodles are tender but not mushy.
- Mix cheeses: While noodles cook, combine ricotta, shredded mozzarella, and grated parmesan in a small bowl and mix until evenly incorporated.
- Finish the soup: Remove the lid, stir in half of the cheese mixture and all of the baby spinach. Cover again for 2-3 minutes until the spinach wilts. Taste and adjust salt and pepper as needed.
- Serve: Ladle the soup into bowls, topping each serving with dollops of the remaining cheese mixture and garnish with fresh basil leaves.
Notes
- Using lean ground beef helps control the fat content in the soup.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.
- Ensure the soup is bubbling before adding noodles to avoid undercooked pasta.
- You can prepare this soup a day ahead; flavors intensify after resting overnight.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: Slow Cooker Lasagna Soup, Italian Soup, Comfort Food, Ground Beef Soup, Slow Cooker Recipe